Description
Is there anything better than a cinnamon roll *and* a cookie? What if you could have both—together—in one soft, gooey, melt-in-your-mouth bite? That’s exactly what these Soft and Chewy Cinnamon Roll Sugar Cookies are all about. They’re buttery and tender with sweet cinnamon swirls tucked right into the dough. And trust me, they disappear fast. This recipe is one of my go-tos when I want something special but don’t want to deal with yeast or rising dough. It’s perfect for after-school snacks, weekend baking with the kids, or adding something unique to your cookie exchange tray. Let’s bake something cozy!
Ingredients
- For the Cinnamon Sugar Filling
- 4 tablespoons unsalted butter, softened
- ⅓ cup packed brown sugar
- 1½ tablespoons all-purpose flour
- 2½ teaspoons ground cinnamon
- Pinch of salt
- For the Cookie Dough
- 1 cup unsalted butter, softened but cool
- 1⅓ cups granulated sugar
- 1¾ teaspoons pure vanilla extract
- 1 large egg
- 1 large egg yolk
- 2¾ cups all-purpose flour
- ¾ teaspoon baking powder
- 1 teaspoon cornstarch
- ¼ teaspoon salt
Instructions
- Preheat the Oven: Set your oven to 350°F. Line two baking sheets with parchment paper and set aside.
- Make the Cinnamon Sugar Filling: In a small bowl, combine the butter, brown sugar, flour, cinnamon, and a pinch of salt. Mix until it forms a soft, spreadable paste. Pop it in the freezer for about 10 minutes while you prep the dough.
- Prepare the Cookie Dough: In a large bowl, beat the butter and sugar together until fluffy. Add the vanilla, egg, and egg yolk. Mix until smooth. In a separate bowl, whisk together the flour, baking powder, cornstarch, and salt. Gradually add the dry ingredients to the wet ingredients and mix just until combined.
- Layer the Dough With Cinnamon Filling: Take half of the dough and press it into the bottom of the bowl. Drop spoonfuls of the chilled cinnamon mixture over it. Flatten the remaining dough and place it over the filling. Drop the rest of the cinnamon mixture on top.
- Swirl and Fold: Gently fold the dough a few times to swirl the cinnamon into the dough. Be careful not to overmix—you want visible cinnamon streaks and pockets.
- Scoop and Chill the Dough: Scoop 2-tablespoon portions of dough. Make sure each scoop has both dough and cinnamon. Place them on a plate and freeze for 10 minutes.
- Bake Until Golden: Arrange the dough balls a few inches apart on your baking sheets. For thicker cookies, leave them as-is. For thinner cookies, gently flatten. Bake for 10–12 minutes or until the edges are golden and the centers are just set. Let them cool for 5 minutes before transferring to a wire rack.
Notes
Pro tip: Cornstarch is the secret weapon here. It keeps these cookies soft and thick without making them cakey. Mom note: This dough is perfect for letting the kids help scoop and mix—just expect a little flour in places it shouldn’t be. Cookie tip: Slightly underbaking gives you that ultra-chewy center. Don’t worry—they’ll finish setting as they cool.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg